| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Appetizers, Main dish |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground lamb |
| 1 |
lg |
Yellow onion; chopped fine |
| 1 |
bn |
Parsley; chopped |
| 1 |
bn |
Fresh mint; chopped |
| 1 |
c |
Pine nuts |
| 1/2 |
c |
Fresh lemon juice |
| 1/2 |
c |
Olive oil |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
|
Jar grape leaves * Water (as needed) |
INSTRUCTIONS
*Note: Grape leaves should be washed and stems removed.
In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon
juice, olive oil, oregano, salt, and pepper. Mix the ingredients together
with your hands so that they are well combined.
Lay a grape leaf out flat. Place approximately 3 ounces of the lamb
mixture in the center of the grape leaf. Fold over the stem end. Fold over
the two sides. Roll up the grape leaf so that the mixture is completely
encased. Repeat this process until all of the meat mixture is used.
Preheat the oven to 350 F. Line the bottom of a large baking dish with
approximately 10 grape leaves. Place the stuffed grape leaves in the dish
so that they are tightly packed. Cover the stuffed graped leaves with water
and bake them for 1 hour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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